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Photo: Becky Luigart-Stayner; Styling: Mindi Shapiro Levine Photo by: Photo: Becky Luigart-Stayner; Styling: Mindi Shapiro Levine

Nut-crusted Yellowtail Snapper with Mango-Butter Sauce

Coastal Living JANUARY 2009

  • Yield: Makes 4 servings

Ingredients

  • 1 cup macadamia nuts
  • 1 cup panko (Japanese breadcrumbs)
  • 1/2 cup all-purpose flour
  • 1 large egg
  • 4 (6-ounce) yellowtail snapper or other firm white fish fillets
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup olive oil, divided
  • Hot cooked rice
  • Mango-Butter Sauce
  • Sliced green onions

Preparation

Pulse nuts in a food processor until finely ground. Add panko, and pulse until combined. Place mixture in a shallow bowl.

Place flour in a shallow dish. Whisk egg in a medium bowl. Sprinkle fish with salt and pepper. Dredge in flour, shake off excess, and dip in egg. Dredge fish in nut mixture, coating completely.

Heat 2 tablespoons oil in a large, heavy skillet over medium heat. Add 2 fillets; cook 3 minutes on each side or until golden. (If nuts brown too quickly, reduce heat.) Repeat with remaining 2 tablespoons oil and fish. Divide rice and fish fillets among 4 serving plates. Top with Mango-Butter Sauce, and sprinkle with green onions.

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Nut-crusted Yellowtail Snapper with Mango-Butter Sauce recipe

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